Soups & Stews
Betty Crocker's hamburger soup recipe delivers that one-pot comfort food magic we all crave on chilly evenings. The rich, savory blend of ground beef, tender peas, and warm spices creates a meal that feels like a hug in a bowl.
I remember my grandmother making this classic—it’s the kind of recipe that tastes even better the next day, when all those flavors meld together perfectly.
What makes this soup truly special is how effortlessly it comes together. You’ll start with browning the ground beef for deep flavor, then build the broth with simple pantry staples like tomato soup, beef broth, and a touch of Worcestershire sauce.
The peas add a bright, fresh contrast to the hearty beef, while a sprinkle of cheese on top takes it to another level of indulgence. It’s the kind of dish that proves comfort food doesn’t have to be complicated.
The result is a steaming bowl of hearty soup with tender beef, plump peas, and a thick, satisfying broth that coats every spoonful. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect balance of savory, slightly sweet, and rich.
This is the soup that makes cold nights feel cozy and full of warmth.
Serve it with crusty bread or crackers for dipping, and you’ve got a meal that’s as nourishing as it is delicious. The best part? It all happens in one pot, so cleanup is just as easy as the cooking.
Let’s get started on this classic that’s been bringing families together for generations.
Ingredients for betty crocker hamburger soup
Six simple ingredients start this comforting classic that warms up any chilly evening.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Yellow Onion 🧅 | 1 whole | Medium-sized, diced small |
| Carrot 🥕 | 3 whole | Medium-sized, diced small |
| Tomato Soup (Canned) 🍅 | 1 can | 15 oz can, unsweetened |
| Beef Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Worcestershire Sauce 🍶 | 1 tbsp | Original or vegetarian version |
| Frozen Peas 🌱 | 1 cup | Thawed before adding |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Parsley Flakes 🌿 | 1 tsp | For garnish |
| Shredded Cheddar Cheese 🧀 | 1 cup | For serving |
| Crusty Bread 🍞 | ½ loaf | For serving |
The ground beef is where the magic happens. 80/20 fat ratio gives you that rich, juicy flavor—leaner cuts can get dry. Grab the pre-packaged 1.5 lb bag from the grocery store's meat section (usually near the deli counter) for convenience. If you're feeling fancy, Costco's bulk ground beef is a great value. The onion and carrots should be fresh—no wilted or bruised spots. For the tomato soup, Campbell's or Progresso are reliable choices, but any unsweetened canned tomato soup works. The beef broth? Swanson or Pacific Foods are my go-tos for good flavor without too much sodium.
No Worcestershire sauce? Substitute soy sauce or a splash of balsamic vinegar—it won't be identical, but it'll work. Fresh peas are ideal, but frozen works perfectly (no need to thaw). If you're watching carbs, swap the crusty bread for whole-grain crackers. The parsley flakes can be skipped if you're out, but fresh parsley on top makes it feel extra special. For the cheese, sharp cheddar adds more punch than mild. Pro tip: Brown the beef first—it makes all the difference in flavor. And if you're making this ahead, the flavors get even better overnight.
This soup reheats beautifully—just 5-10 minutes on low heat with a splash of water or broth if it's too thick. Keeps for 4-5 days in the fridge, and freezes for 3 months (though it's best fresh). I always make a double batch because leftovers make the best lunches. Store in glass containers to keep flavors bright. The cheese should be added fresh when serving—it gets soggy if mixed in ahead. Serve with extra bread on the side for dipping.
Why You'll Love This Recipe
- I’ll be real: this recipe costs me about $8 for six servings. The leftovers reheat like a dream—sometimes I even eat them cold the next day. Plus, the beef stretches far, so I’m not scrambling to feed everyone after the kids clean their plates.
- Pantry Magic: I swear by this one when I’m staring at my fridge wondering what to make. Ground beef, onion, and a can of tomato soup? That’s it for the chopping. The beef broth just melts into the mix while I stir, turning everything into a hearty, no-fuss meal.
- Creamy-Meaty Bliss: Here’s what sold me—the way the tomato soup blends with the beef broth creates this rich base, but the ground beef adds that deep, savory punch. Honestly, it’s the kind of soup where you forget it’s basically a can of soup with beef thrown in.
- Game Day Ready: Between us, this is my go-to for tailgates or when friends drop by unexpectedly. It’s filling enough for a crowd but still easy to double. Just toss in a handful of shredded cheese at the end, and suddenly you’ve got a party-worthy dish.
Step-by-step instructions for betty Crocker hamburger soup recipe
Here's how to make this comforting one-pot meal with rich beef flavors and tender vegetables.
Brown the Ground Beef
In a large Dutch oven or heavy pot, heat the 1.5 lb ground beef over medium-high heat until it loses its raw color. I like to break it apart with a wooden spoon as it cooks, making sure to break it into small, even pieces. This ensures the beef browns properly and develops deep flavor.
As the beef cooks, you'll see it release fat—this is normal and actually helps create a rich base for your soup. Once the beef is fully browned and no longer pink in the center, remove it from the pot with a slotted spoon and set it aside on a plate. Don't drain the fat yet; we'll use it to sauté the vegetables.
Sauté the Vegetables
In the same pot with the beef fat, add the 1 whole yellow onion and 3 whole carrots, both diced small. Cook over medium heat for 5-6 minutes until the onions become translucent and the carrots begin to soften slightly. Stir occasionally to prevent sticking.
Here's the thing—you want the vegetables to soften but not fully cook through. They'll finish cooking in the soup, and this step ensures they absorb all that beautiful beef flavor. If you notice the onions sticking to the bottom, add a splash of the 1.5 cups beef broth to deglaze and lift any browned bits.
Build the Soup Base
Sprinkle the 1 tbsp all-purpose flour over the vegetables and stir to coat them evenly. Cook for 1 minute to remove the raw flour taste. Then, pour in the 1 can tomato soup and 1.5 cups beef broth, stirring constantly to prevent lumps from forming.
Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for 10 minutes. This allows the flavors to meld together and the soup to thicken slightly. Stir in the 1 tbsp Worcestershire sauce and 1 tsp salt at this point, giving everything a chance to blend.
Finish with Peas and Seasonings
Return the browned beef to the pot and stir to combine. Add the 1 cup thawed frozen peas, 0.5 tsp black pepper, and 1 tsp dried parsley flakes. Let the soup simmer together for another 5-7 minutes until everything is heated through and the flavors have fully developed.
Taste the soup and adjust the seasoning if needed. I usually find it needs a little more salt at this point—remember, the beef already contains some salt, so go easy. The soup should be hearty and flavorful, with tender beef and vegetables in a rich, savory broth.
Serve with Crusty Bread and Cheese
Ladle the hot soup into bowls and top each serving with about 2 tablespoons shredded cheddar cheese. The cheese will melt slightly from the heat, adding a creamy, tangy element to each bite. Serve immediately with slices of the 0.5 loaf crusty bread on the side for dipping.
This soup is best enjoyed fresh while the bread is still warm and the cheese has just melted into the broth. The crusty bread helps soak up all that delicious, hearty flavor. If you have leftovers, they'll actually taste even better the next day as the flavors continue to meld together.
Pro Tips For Making Betty Crocker Hamburger Soup
- BROWN THE BEEF FIRST: Skip the "quick cook" urge—let that ground beef hit 160°F before draining. I learned this the hard way after serving soup with raw-tasting meat; now I always take the extra 5 minutes to sear it in batches if needed. The flavor pays off.
- CHOP ONIONS SMALL: Tiny dice, not slices. The recipe calls for "diced onion," but I used to eyeball it and end up with big chunks that never soften. If you’re in a hurry, pulse them in a food processor—just don’t skip this step, or you’ll be chewing onion all night.
- DON’T SKIP THE BROTH STEP: The canned tomato soup is convenient, but the beef broth is where depth happens. Use 2 cups instead of 1 if you’re hungry—it thins the soup just enough without watering it down. (Yes, even if the recipe says otherwise.)
- SIMMER LOW AND LONG: After adding the soup and broth, reduce heat to a bare simmer—no boiling. I used to rush it, and the carrots stayed crunchy while the beef turned mushy. Fifteen minutes at low heat melts everything together perfectly. (Your future self will notice.)
Troubleshooting your betty crocker hamburger soup
Beef Too Tough
If your ground beef ends up chewy or dry, you likely didn’t brown it enough or cooked it too long. Always use an 80/20 fat ratio—the fat keeps the beef juicy. Break the beef into small, even pieces while browning to ensure even cooking.
Remove it from the pot as soon as it’s no longer pink (3-4 minutes total). Overcooking is the #1 mistake—set a timer! 🔥
Broth Too Thin
A watery soup usually means too much liquid was added. The recipe calls for 1.5 cups beef broth + 1 can tomato soup—that’s it! If your soup is still thin, sprinkle 1 tbsp flour over the simmering soup and stir for 1-2 minutes to thicken.
For extra richness, stir in 1 tbsp cornstarch mixed with 2 tbsp cold water at the end. Simmer for 3-5 minutes until thickened.
Vegetables Mushy
Overcooked onions and carrots happen when they simmer too long in the soup. Sauté them for just 5-6 minutes before adding liquids, and don’t let them boil vigorously after adding the broth.
If they turn mushy, reduce the heat to low and simmer gently. For extra texture, add ½ cup diced celery or 1 small potato—they hold up better in long simmers.
Flat or Bland Flavor
Skipping the browning step or using lean beef drains flavor fast. Always brown the beef first—this creates the Maillard reaction for deep umami. Boost flavor with 1 tsp smoked paprika or ½ tsp garlic powder while sautéing veggies.
A splash of Worcestershire sauce (or soy sauce) adds complexity. For extra richness, stir in 2 tbsp tomato paste with the flour.
Cheese Not Melting
Shredded cheese can turn clumpy if added too early. Always sprinkle it on top of hot soup right before serving—it’ll melt perfectly from the residual heat. For extra gooeyness, use Monterey Jack or Colby Jack instead of cheddar.
If your cheese is still dry, cover the bowl for 1 minute to trap steam and help it melt.
Peas Turning to Mush
Frozen peas release excess water when thawed, which can dilute your soup. Thaw them in a colander under warm water for 2 minutes before adding, then drain well. For firmer peas, add them only in the last 3-5 minutes of cooking.
If your soup is watery, simmer uncovered for 2-3 minutes to evaporate excess liquid before serving. 💫
Nutrition facts
Frequently asked questions
Can I make this hamburger-style soup with turkey or chicken instead of beef?
For a lighter version, use 1.5 lb ground turkey (93% lean works well) or 1.5 lb diced chicken thighs. Turkey will give you a slightly leaner soup, while chicken adds a milder flavor. Brown the meat thoroughly for best results, and add 1 tsp poultry seasoning if using chicken. The cooking time remains the same, but chicken may release more liquid, so reduce the broth to 1 cup instead.
How can I make this soup thicker without using flour?
Try a cornstarch slurry for a gluten-free thickener. Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir it into the simmering soup. Let it cook for 3-5 minutes until it thickens. For a creamier texture without dairy, mash ½ cup cooked potatoes directly into the soup at the end. Both methods work well for adjusting consistency without altering the recipe's core flavors.
What are some good toppings besides cheese and bread?
For extra flavor, try these easy additions: crispy fried onions for crunch, green onions for freshness, or a dollop of sour cream for creaminess. Hearty options include crumbled bacon or cooked sausage crumbles. For a veggie boost, add chopped celery or fresh parsley. Each topping adds a different texture and taste that complements the rich soup base.
Can I make this soup in an Instant Pot or slow cooker?
Yes! For the Instant Pot, brown the beef first, then sauté the veggies. Add all ingredients except peas, seal the lid, and cook on High Pressure for 8 minutes. Release pressure naturally, then stir in peas and simmer for 3 minutes. For a slow cooker, combine everything (including peas) and cook on Low for 6-7 hours or High for 3-4 hours. Both methods work beautifully and save cleanup time.
Why does my soup taste different from what I expected?
Flavor variations often come from ingredient quality or cooking techniques. Always brown the beef well for deep flavor, and use Worcestershire sauce for umami. If it tastes bland, try adding ½ tsp garlic powder or 1 tsp smoked paprika while cooking. For extra richness, stir in 2 tbsp tomato paste with the flour. The key is balancing the savory beef with bright veggies and a touch of acidity from the tomato soup.